When you’re craving comfort food with a twist, this Tamale Soup with Tamale Dumplings recipe is the perfect dish to satisfy your hunger. It blends the classic flavors of Mexican tamales into a hearty soup, complete with soft, masa-based dumplings that melt in your mouth. This recipe brings all the familiar tamale goodness to your bowl—without the long prep time of wrapping and steaming each tamale.
Packed with tender shredded meat, savory broth, corn, beans, tomatoes, and spices, this tamale soup is made even better by adding tamale dumplings, which are made from masa harina and steam gently in the hot broth. Whether you’re cooking for family or serving guests, this dish is a show-stopper that’s surprisingly simple to make.
Ingredients
For the Tamale Soup
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp oregano
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies
- 4 cups chicken or vegetable broth
- 2 cups cooked shredded chicken or beef
- Salt and pepper to taste
- Optional: 1 tbsp tomato paste for richer flavor
For the Tamale Dumplings
- 1 cup masa harina (corn flour for tamales)
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup melted butter or vegetable oil
- ¾ cup warm chicken or vegetable broth
Step-by-Step Instructions
Making the Soup Base
- Sauté the aromatics:
In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until soft and translucent. Stir in the minced garlic and cook for 30 seconds. - Add spices:
Stir in cumin, chili powder, paprika, and oregano. Let the spices toast for a minute to enhance their flavor. - Combine other ingredients:
Add beans, corn, diced tomatoes with chilies, shredded meat, and broth. Stir everything well. Bring the mixture to a boil. - Simmer:
Reduce heat and let the soup simmer for about 15 minutes to develop flavor.
Preparing the Dumplings
- Mix masa ingredients:
In a bowl, combine masa harina, baking powder, and salt. Add melted butter (or oil), and slowly mix in warm broth. Stir until a soft, pliable dough forms. The texture should be similar to soft play dough—not too wet, not too dry. - Form dumplings:
Scoop out small spoonfuls of masa dough (about 1 tablespoon each). Roll into rough balls or quenelles with two spoons. You should get around 12–15 dumplings.
Cooking the Tamale Dumplings in Soup
- Add dumplings to soup:
Gently place dumplings into the simmering soup. Make sure the heat is low enough to keep a gentle simmer—not a rolling boil, or the dumplings may break apart. - Cover and cook:
Cover the pot with a lid and simmer the soup with dumplings for 20–25 minutes. The dumplings will puff slightly and become firm when cooked through. - Check doneness:
Insert a toothpick or fork into a dumpling. If it comes out clean, they are ready.
Serving Suggestions
- Toppings to Try:
Sprinkle fresh chopped cilantro, diced avocado, shredded cheese, or a dollop of sour cream for added creaminess. - Side Options:
Serve with warm tortillas, cornbread, or a simple side salad to round out the meal. - For Spicy Lovers:
Add a few dashes of hot sauce or diced jalapeños for extra heat.
Tips and Variations
Add More Veggies
You can easily add bell peppers, zucchini, or spinach to boost the veggie content of this soup.
Go Vegetarian
Skip the meat and use only beans, corn, and veggies. Use vegetable broth and the same tamale dumplings for a meatless option.
Make It Creamy
Stir in ½ cup of sour cream, cream cheese, or heavy cream at the end for a creamy texture.
Spice It Up
Swap out chili powder for chipotle powder or add canned chipotle in adobo for a smoky kick.
Dumpling Variations
For more texture, fold shredded cheese or chopped jalapeños into the masa dough before forming the dumplings.
Storage and Reheating
- Storing Leftovers:
Let the soup cool completely. Store in an airtight container in the refrigerator for up to 4 days. - Freezing:
You can freeze the soup without dumplings for up to 3 months. If freezing with dumplings, be aware that the texture may soften more upon reheating. - Reheating:
Reheat gently on the stove over medium heat. Add a splash of broth or water to thin it if needed.
FAQs
1. Can I make tamale soup without masa harina?
If you don’t have masa harina, you can try substituting cornmeal, though the texture of the dumplings will be slightly different. Masa harina has a distinct taste and texture that closely mimics traditional tamales.
2. Can I use store-bought tamales instead of dumplings?
Yes! Chop up store-bought tamales and add them to the soup during the last 5 minutes of cooking. This makes for a quicker version with real tamale flavor.
3. How do I know when tamale dumplings are cooked?
The dumplings are ready when they puff slightly, become firm to the touch, and a toothpick inserted into the center comes out clean.
4. Is tamale soup spicy?
This soup is mildly spiced, but you can make it spicier by adding extra chili powder, hot sauce, or diced green chilies to taste.
5. Can I make tamale dumplings ahead of time?
Yes, you can form the dumplings a few hours in advance and store them in the fridge until ready to cook. Keep them covered so they don’t dry out.
Related Recipes:
- Slow Cooker Thai Coconut Chicken Soup Recipe:
- Fire-Roasted White Bean Soup:
- Slow Cooker Thai Coconut Chicken Soup Recipe:
Final Thoughts
This Tamale Soup with Tamale Dumplings recipe is the perfect one-pot comfort meal that brings rich flavor and tradition into your kitchen without all the effort of making full tamales. With just a few pantry ingredients and some cozy simmering time, you can enjoy the delicious essence of tamales in a warm, soul-satisfying soup.
Perfect for chilly nights, meal prep, or feeding a crowd, this recipe is sure to become a new family favorite. Give it a try, and let the aroma of this tamale-inspired soup fill your home with warmth and flavor.
Tamale Soup with Tamale Dumplings Recipe
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 lb ground beef or turkey
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1 tsp salt
- 1 15 oz can diced tomatoes
- 1 4 oz can diced green chilies
- 1 cup frozen corn
- 1 15 oz can black beans, drained and rinsed
- 4 cups chicken or vegetable broth
- For the Tamale Dumplings:
- 1 cup masa harina corn flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp vegetable oil or melted butter
- ⅓ –½ cup warm water or broth
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until fragrant and translucent.
- Stir in ground meat, breaking it up, and cook until browned.
- Add cumin, paprika, chili powder, and salt; stir to coat the meat.
- Mix in diced tomatoes, green chilies, corn, black beans, and broth.
- Bring soup to a simmer and reduce heat slightly.
- Meanwhile, make the dumplings by combining masa harina, baking powder, salt, oil, and enough water to form a soft dough.
- Form the dough into 1-inch dumpling balls using damp hands.
- Carefully drop dumplings into simmering soup.
- Cover and simmer for 15–20 minutes until dumplings are cooked through and tender.
- Serve hot, garnished with chopped cilantro or shredded cheese if desired.
Notes
For spicier soup, add chipotle in adobo or extra chili powder.
Dumplings can be prepped ahead and refrigerated until ready to cook.
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